Barefoot Contessa's Banana Sour Cream Pancakes

Recipe by Juenessa
READY IN: 31mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium bowl, sift together the flour, sugar, baking powder, and salt.
  • Whisk together the sour cream, milk, eggs, vanilla, and lemon zest.
  • Add the wet ingredients to the dry ones, mixing only until combined.
  • Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles.
  • Ladle the pancake batter (Ina uses a 1/4-cup measure to drop the batter into the pan) into the pan.
  • Distribute a rounded tablespoon of bananas on each pancake.
  • Cook 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned.
  • Flip the pancakes and then cook for another minute, until browned.
  • Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until the batter is used.
  • Serve with sliced bananas, butter, and maple syrup.
  • **The pancakes will stay warm in a preheated 200-degree oven for 15 to 20 minutes.
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